Zhang Yang nicolezyyy@163.com EVERYONE knows that Michelin star-rated restaurants are the best restaurants in the world, but you don’t have to travel far to find one of these restaurants and try their gourmet food. A Michelin star-rated chef from Hong Kong, invited by The Langham Hotel in Futian District, will present his innovative and modern Cantonese dishes at the hotel’s Chinese restaurant from Nov. 9 to 15. Now serving as the master chef of Chinese cuisine for Langham Hospitality Group, chef Tsang Chiu King was once the executive chef at Ming Court, a well-known Chinese restaurant in Hong Kong. He created several of the award-winning dishes Ming Court is famous for. Tsang has been acquainted with gourmet food for over three decades. He is also famous for his attention to details because he always emphasizes the differences in diverse ingredients and cooking methods, incorporating his expertise and skill in traditional Cantonese delicacies and flavors. Precious ingredients such as black truffles, goose liver, black pork, wagyu beef and matsutake, which are usually used in Western cuisine, became Tsang’s secret weapons for the modern Cantonese dishes that he has created. He also launched the innovative dining trend of pairing wine with Cantonese dishes, which has ignited a new style of fine dining in Hong Kong. Tsang has been awarded with numerous awards and honors, making him one of the most renowned Cantonese master chefs in Hong Kong. During his visit to The Langham Hotel, he will bring a number of dishes that won the Best of the Best Culinary Awards from the Hong Kong Tourism Board, including giant garoupa enrobed in minced shrimp, which was awarded a silver medal in 2009, eight treasure consommé, which was awarded a gold medal in 2011, and Australian wagyu beef with black truffles, which was awarded a gold medal in 2012. Along with the dedicatedly prepared Michelin star-rated menu, Tsang will also prepare a customized combination of delicacies with selected wine and tea so he can share with guests the true essence of Cantonese cuisine. |